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I have a question, for those desserts like truffles and Oreo balls and any other items that comes from the refrigerator to the melted chocolate, how do you keep the chocolate from seizing once you have dipped a few and it has cooled down the chocolate? The only thing I could think of was Magic Shell. HELP!
Trudy in Slidell

I hope someone can help me with the
microwave cake/3-2-1 cake recipe. I would like to make enough for two servings (at one time) in a microwavable container. What portions can I use to make a nice moist cake. I tried 1/3 cup of the mix and 3 tablespoons water, but it turned out real dry. At one time I had the correct measurements, but have misplaced it. Any help would be so appreciated.
Helen, Omaha

for Miss Kay" in ABQ NM, L KC and others struggling to bake in high altitude you can check out the following web site.
http://www.highaltitudebaking.com
 
The site lists some recipes, suggestions for altering commercial mixes and recipes, as well as facts about high altitude baking. The author of the site has written a cookbook that you may wish to purchase or check out at your local library. I also think the library would have other cookbooks and resources available to you. Just check with one of the librarians. The book is PIE IN THE SKY, by Susan G. Purdy.
Robbie IN

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Cookie Mixes from Prepared Pantry
Christmas Gift Ideas for the Baker


II do not know what day it was, but one of the ladies had her husband help make 2 ingredient fudge. He did it on the stove. Any difference from microwave. Was it slower or come out better. Thanks to all. This is my favorite site. Nancy is just about the best.
Mary Lamson, Green Brook, NJ


Appetizer Veggie Wreath

2 ( 8 oz) pkgs. refrigerated crescent rolls
1 ( 8 oz) pkg. cream cheese, softened
1/2 c. sour cream
1 t dried dill weed
1/8 t garlic powder
3 c. finely chopped green vegetables (peppers, broccoli, cucumber, green onions)
1/4 c. chopped red bell pepper

Heat oven 375. Remove dough from cans in rolled sections; do not unroll. Slice each section 7 times to yield 8 rounds each ( 16 per pkg) Place custard cup on ungreased cookie sheet. Lay flat dough circles around center cup touching each other to form wreath shape, then arrange outer ring.

The circles should all be touching each other but do not press together. Remove cup and bake 375 for 11 - 13 min. or until golden brown. Cool 1 min., loosen w/ spatula and slide onto wire rack to cool completely.

Place wreath on platter. In small bowl, combine cream cheese, sour cream, dill and garlic power, blend until smooth. Spread mixture over wreath. Decorate wreath w/assorted green vegetable pieces, then sprinkle w/ red pepper. Refrigerate until serving time. To serve, pull apart slices of wreath.
32 pieces
Athena in DE
Click Here to Print this Recipe


The Yum-Yum Wreath

Use a styrofoam wreath and shape with a bed of curly endive or other greens. Decorate w/ dippables like shrimp, cherry tomatoes, cauliflower, cucumber slices, radish roses. Put bow at bottom of wreath.
Athena in DE
Click Here to Print this Recipe


In the Dec 9 newsletter I want to thank Judith Dennis Piedmont Ohio, DH, and Susan Middle Georgia for the potato candy. I should have remembered because Nana always made the Easter eggs for the children out of potato candy.Nancy hope your new job goes well and you have a very Merry and blessed Christmas.
Jean CECIL VA/FL


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Here is a great recipe for using up some of your leftover Christmas ham, if that is what you are serving for your Christmas dinner. Broccoli can be substituted for the cauliflower or use a combination of both vegetables.

Skillet Cauliflower and Ham

2 Tablespoon vegetable or olive oil
1 clove garlic, minced
2 teaspoons fresh ginger root, minced
1 head cauliflower, in florets, halved- can substitute broccoli
1 bunch green onions, sliced
1 1/2 cups cooked ham, coarsely chopped
3/4 cup chicken broth or vegetable stock
1 tablespoon cornstarch
2 teaspoons soy sauce- I omit this.

Sauté garlic and ginger in a large skillet. Add cauliflower florets, sliced onion, and chopped ham; cook for 5 minutes over high heat, stirring.

Combine remaining ingredients and add to the skillet. Stir constantly over medium heat until thickened. Serve with rice and a salad for a complete meal.
Serves 4.
Robbie IN
Click Here to Print this Recipe


Robbie's Pecan Bars
In the 12/9 newsletter Anita in Camarillo requested recipes for pecan bars. Here are two great recipes she can try. The first recipe is from Dennis The prepared Pantry. The second has been around for many years and has appeared in numerous magazines, cookbooks, newspaper and blogs.
Robbie IN

Southern Pecan Bars

When I lived in the South, I fell in love with Southern pecan pie. So those Southern ladies could certainly make a mean pecan pie. This is an attempt to create the same experience in a bar.
Dennis The Prepared Pantry

For the crust
1 cup all-purpose flour
1/3 cup brown sugar
1/3 cup pecan pieces
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter

Preheat the oven to 350 degrees. Line a 9x9-inch pan with parchment paper. (You can also line the pan with foil and grease the foil. These are hard to remove if you do not use parchment paper or foil in the pan).

In food processor or electric blender, pulse the flour, sugar, pecans, baking soda, and salt together until coarsely ground. Add the butter and pulse until the mixture is the consistency of sand.

Press the mixture into the bottom of the prepared pan.

Bake until the crust is a light brown, about 20 minutes.

For the filling

1/4 cup butter
2/3 cup brown sugar
1/3 cup light corn syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large eggs
2 cups pecan pieces

For the filling, melt the butter in the microwave. Set aside.

Whisk the sugar, corn syrup, melted butter, vanilla, extract, salt, and eggs together until smooth. Stir in the nuts. Pour onto the baked crust.

Bake for 22 to 24 minutes at 350 degrees or until the top is brown and cracks appear in the surface. Cool in the pan on a rack.

Once cooled, lift the cake from the pan by grasping the edges of the parchment paper. Set the cake on a cutting board and cut into uniform bite-sized squares.
Dennis The prepared Pantry

Pecan Pie Surprise Bars

Cake:
1 (18.25-ounce) package butter-flavor cake mix
1/3 cup margarine or butter, softened
1 egg

Filling:
1/2 cup firmly packed brown sugar
1-1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan. Reserve 2/3 cup of the cake mix for filling. In a large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well-blended. Press in bottom of greased pan. Bake 15 to 20 minutes or until light golden brown.

In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened. Beat 1 minute at medium speed or until well-blended. Pour filling mixture over warm base; sprinkle with pecans. Bake an additional 30 to 35 minutes or until filling is set. Cool completely. Cut into bars. Store in refrigerator.
Makes 36 bars.
Robbie IN
Click Here to Print this Recipe


Chili's Grill & Bar 


For Mary Ann upstate N.Y., here is a prize winning version for you
bill Alb

Click here: Lincoln County Apple Festival » Blog Archive » Dutch Apple Pie Jam – 2011 1st Place: Jelly, Jams, Butter


Thank you Nancy and God bless you. I'm looking for something that I can prepare ahead of time, like night before or even days before and I can freeze for my hunters in the family. There is 6 to 8 men that go. They go out about 3 to 4 AM to hunt Duck, and come back in about 11 AM. I have been fixing breakfast burrito's for them. They have a way to warm them up, but I thought they would like a change if any readers have any ideas I would like them. Thanks for any help.
Linda D, Topeka, Ks


Christmas Snack
For those that want to take a snack for the holiday to office or party this is simple and very good. Take 1 pound package Mexican Velveeta Cheese
1 (8 oz) package of cream cheese.

Let the Cream cheese soften roll between wax paper and then roll the Mexican cheese between was paper.

Put the rolled out Mexican cheese on top of the rolled out cream cheese and roll into a log shape. Chill and server with crackers, like town house type.

At times I have had trouble finding the Mexican cheese. I did find jalapeño cheese but that means putting two whites together. Taste might be good however. Christmas Blessings to all.
Enjoy Linda D. Ks
Click Here to Print this Recipe


Better Than S e x Cake

1 box German Chocolate Cake Mix
1 can Sweetened Condensed Milk
2 cups Hot Fudge Topping
1(12 oz) Whipped Topping
4 (1.4 oz) Chocolate Toffee Candy Bars, Crushed

(Note: 9 x 13" cake)
Bake German chocolate cake mix according to package directions. While cake is still very warm, poke holes in top of cake with the end of a wooden spoon, pour sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed Heath Bars (toffee crumbles).
Source: cakerecipe.com
Denise in the Villages, FL
Click Here to Print this Recipe


I am looking for a recipe that my family use to make and am wondering if your members might help me. The cookie recipe contained cream cheese, flour butter, nuts and you roll it out and spread with butter nuts cinnamon, sugar and cut and rolled in crescent shapes. Thanks for your help. I love all of the recipes I have made.
Shirley in Ohio


RE: Years ago I made a cookie out of powder sugar and I don't know What else You rolled this mixture out and covered it with with a peanut butter mix and rolled it up jellyroll fashion put it in the frig and then sliced it. Jean Cecil VA/FL

I just did a Google search for powder sugar cookie recipe and it brought up some recipes that you might want to check out.
Emma from Montana


This is as requested in Dec. 9 newsletter by Anita in Camarillo.

Pecan Pie Bars

1/2 cup oleo
1/4 cup granulated sugar
1 cup light corn syrup
2 tablespoons flour
1/4 teaspoon salt
1 1/4 cups all purpose flour
1/2 cup brown sugar, firmly packed
3 eggs
1/2 teaspoon vanilla
1/2 to 1 cup chopped pecans

Crust: combine oleo, 1/4 cup granulated sugar, 1 1/4 cup flour. Cut oleo into flour and sugar until it resembles cornmeal. Press into an ungreased 9 x 13 pan. Bake at 350 for 15 minutes.

Filling: combine remaining ingredients, except 1/2 of pecans. Beat until well blended. Pour over baked crust. Sprinkle with remaining pecans. Bake at 350 for 30- 35 minutes or until golden brown and when testing knife comes out clean. Cool on rack. Cut into bars or squares. Enjoy hot or cold.

Delicious!
Marvis in Texas
Click Here to Print this Recipe


Christmas Baked Ham Recipes


Christmas Crockette Crock Pot Ham for Two

1 to 1 1/2 lb. canned ham
1 c. apple juice
1/3 c. brown sugar
1 tsp. prepared mustard

Slice ham into 4 slices and place in crock-ette. Combine apple juice, brown sugar and
mustard. Pour over ham slices. Cover and cook 7 to 10 hours.

A Crock-ette is a small crockpot (1 1/2 quarts).
Generally makes 2 servings.
Click Here to Print this Recipe


Baked Ham with Apricot Mustard Glaze

7 to 10 lb. smoked ham
Apricot-Mustard Glaze(Recipe follows)

Cook ham. Spread Apricot Mustard Glaze over ham 20 minutes before end of cooking
time.

Apricot Mustard Glaze
1 (16 oz.) can apricots
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
2 tbsp. lemon juice

Drain apricots, reserving syrup, and puree fruit in blender or put through food mill. Mix sugar and mustard; combine with apricots, 1/4 cup apricot syrup and lemon juice in small saucepan. Cook over moderate heat for 8 to 10 minutes (to honey consistency), stirring occasionally.
Click Here to Print this Recipe


Christmas Crockpot Foil Baked Ham

Pour 3/4 cup water in crock pot. Wrap a precooked 3-4 lb. ham in foil. Put it in the crock pot. Cook on high for 1 hour. Then on low 6-7 hours.
Click here to Print this Recipe


Christmas Coca Cola Baked Ham

1/2 uncooked ham (5-6 lb.)
1 c. brown sugar
1-1/2 cup Coca Cola
1 cup crushed pineapple (optional)

Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca Cola over ham. Pour
crushed pineapple over ham. Bake at 450 degrees F. for 3 hours.
Makes 6 servings
Click Here to Print this Recipe


Brown Sugar and Orange Juice Glaze for Ham

1 small can frozen orange juice
1/2 can crushed pineapple
1/2 c. brown sugar
1/2 c. sugar
1/2 tsp. cloves

Mix well together all ingredients, simmer over low heat until the sugars have dissolved. Can use 1/2 cup of sugars, add more if needed. All depends on taste. Baste your ham with this.
Click Here to Print this Recipe


Honey Pineapple Baked Ham

1 (10-12 lb.) cured ham
1 c. pineapple juice
2 Tbsp. lemon juice
1 c. honey
1 Tbsp. whole cloves
5 pineapple slices

Wipe ham with damp cloth. Place ham in uncovered shallow roasting pan, fat side up. Then bake in a 325 degree F. oven, allowing about 20 minutes per pound of ham.

About 45 minutes before ham has finished baking, remove from oven. Skin, score
fat, and dot with whole cloves.

Combine pineapple juice, lemon juice, and honey. Heat to the boiling point. Remove from heat immediately and pour over the ham. Return ham to oven and bake approximately 45 minutes or until interior temperature is 170 degrees.

To serve: Garnish with sautéed pineapple slices and fresh mint. 
Click Here to Print this Recipe


Christmas Cajun Potato Salad

8 cups potatoes, cooked, cooled and cubed
1/2 pound bacon, crisp fried and crumbled, and drippings
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped dill pickles
1/2 cup chopped sweet pickles
3 tablespoons yellow mustard
salt and pepper to taste
2 cups mayonnaise
2 teaspoons Louisiana Hot Sauce

Combine all ingredients in a large bowl. Serve warm or chilled.
Click Here to Print this Recipe


Christmas Cranberry Freeze Salad

3 cups cranberries, chopped in processor
1 1/2 cups sugar
8 1/2 ounce can pineapple, drained
1/2 cup chopped walnuts
8 ounce package cream cheese, softened
2 cups thawed Cool Whip

Mix cranberries, sugar, pineapple, and walnuts. Gradually add cream cheese until blended. Fold in Cool Whip. Pour into 1 1/2 quart bowl or lightly oiled 6 1/2 cup ring mold. Freeze until firm.
Makes 10 to 12 servings.
Click Here to Print this Recipe


Boone Tavern Cranberry Beets

1 C. sugar
1 C. water
2 C. raw cranberries
1 t. corn starch
1 T. cold water
2 cans small whole Beets

Mix water and sugar. Boil 5 minutes. Add washed cranberries and cook without stirring until berries pop open. Drain juice from cranberries. Return juice to heat. Mix cornstarch with cold water and add to juice. Cook until clear and thickened. (About 3 or 4 minutes). Add berries and drained beats to thickened juice. Heat until all are
hot. Hot or cold, these beets have a delicious flavor.
Click Here to Print this Recipe


Christmas Copper Pennies (Carrots)

2 lbs. carrots
1 onion, sliced or chopped
1 green pepper, chopped
1 cup sugar
1/4 cup oil
1 tsp. dry mustard
1 tsp. Worcestershire Sauce
1 can Campbell's Tomato soup

Mix all ingredients together and refrigerate for 1 to 2 hours.
Click Here to Print this Recipe


Frozen Christmas Salad

1 pt. Cool Whip
1 sm. can crushed pineapple (drained)
1 can whole cranberries
1/2 c. broken pecans

Mix all of the above ingredients. Freeze. When ready to serve cut in slices.
Click Here to Print this Recipe 


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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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